Ingredients
1 lb. elbow macaroni
Kosher salt
1 tbsp. vegetable oil
3 c. frozen hash browns
8 slices bacon, chopped
1/3 c. all-purpose flour
5 c. milk, warmed
6 large egg yolks, lightly beaten
2 c. shredded cheddar
1 1/2 c. shredded monterey jack
1 1/2 c. shredded mozzarella
1/2 tsp. cayenne pepper
1/4 c. finely chopped chives
Preparation
Step 1Preheat oven to 350° and butter a 9”-x-13” baking dish. In a large pot of boiling salted water, cook macaroni according to package instructions. Drain. Step 2In a large skillet over medium heat, heat oil. Add hash browns and cook until golden underneath, about 5 minutes per side. Set aside. Step 3Wipe skillet clean and return to medium heat. Add bacon and cook until crispy, about 6 minutes. Transfer bacon to a paper towel-lined plate to drain and reserve about 3 tablespoons of bacon fat in skillet. Step 4Whisk in flour and cook until flour is golden, about 1 minutes. Slowly whisk in milk and bring mixture to a simmer. Simmer until thickened, about 5 minutes, then stir in egg yolks one at time. Step 5Turn off heat and stir in 1 1/2 cup cheddar, Monterey Jack, and mozzarella. Cook until cheese has melted then season with salt and cayenne. Stir in cooked macaroni, then transfer to baking dish. Step 6Top with remaining 1/2 cup cheddar, hash browns and bacon. Bake cheddar on top is bubbling and golden, about 20 minutes. Step 7Garnish with chives and serve warm.
